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Publication numberUS3945170 A
Publication typeGrant
Application numberUS 05/552,986
Publication dateMar 23, 1976
Filing dateFeb 25, 1975
Priority dateFeb 25, 1975
Publication number05552986, 552986, US 3945170 A, US 3945170A, US-A-3945170, US3945170 A, US3945170A
InventorsRodney F. Brown
Original AssigneeBrown Rodney F
Export CitationBiBTeX, EndNote, RefMan
External Links: USPTO, USPTO Assignment, Espacenet
Extension of shelf life of fresh produce
US 3945170 A
Abstract
A method is disclosed for extending the shelf life of foods including washing to remove any pesticides which may be present, drying, packaging in a nonporous, sealed container and irradiating with radio frequency electromagnetic waves.
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Claims(2)
I claim:
1. A process for the preservation of foods including the steps of:
1. washing the foods as required to remove any pesticides which may be present,
2. placing said foods in a container of a material which is essentially airtight but which permits the passage of radio frequency waves therethrough,
3. sealing said container, and
4. irradiating said sealed container with a source of radio frequency electromagnetic energy wherein said source is capable of producing a first band of energy in the range of 20 MHz to 330 MHz and a second band of energy in the range of 50 KHz to 200 KHz, said energy being at power levels between thirty watts and three hundred watts.
2. A process for the preservation of foods as set forth in claim 1 wherein the frequency of said first band of energy is substantially 28.5 MHz and the frequency of said second band of energy is substantially 100 KHz.
Description

This invention relates to improvements in the packaging of produce such that its shelf life is substantially extended. It is particularly useful for products which in their natural state have a protective coating such as a skin or peel; for example, tomatoes, peppers, potatoes, string beans, apples, pears, or citrus fruits. Many other produce items can be similarly packaged.

My packaging method is as follows:

First the produce is washed to remove any pesticides present and allowed to dry.

The produce is then placed in a package or container which is of a nonporous material (essentially airtight) and which is then sealed to keep outside air from reaching the contents. The packaging material which is used should preferably be quite inexpensive and capable of being heat-sealed, such as polyethylene film of adequate thickness or other plastic film material. For marketing purposes it is preferable that the material be transparent to light. An additional property which is essential is that the packaging material used be essentially transparent to radio frequency electromagnetic waves.

The sealed package or container is then irradiated with radio frequency electromagnetic energy. Depending upon the materials used, the preferred frequency may vary. Frequencies from around 20 MHz up to 330 MHz are effective to destroy microorganisms within the film which would otherwise attack the produce and cause it to deteriorate. I have preferred to use a band of frequencies in the neighborhood of 28.5 MHz. In combination with this frequency range, I have found that a band of frequencies in the range of 50 to 200 KHz and preferably at or near 100 KHz has been quite effective in removing certain molds. The packaged produce may be irradiated with these two separate frequency bands at the same time or sequentially, whichever proves more convenient.

The radio frequency may be supplied from a crystal controlled radio frequency generator of conventional design, the output of which is fed into an amplifier which is connected by a shielded cable to an energy chamber. The power level in the energy chamber can be varied to accommodate produce items of varying bulk. I have used power levels from 30 watts to 300 watts depending upon the bulk to be irradiated. While a conventional microwave oven could be used, for large production a conveyor system would be preferable, and I have used a conveyor moving the produce past the energy chamber at a rate of approximately one foot per second. This gives an exposure of approximately one to three seconds to the radiation.

The produce thus packaged and irradiated may be stored and transported as required. It must be kept from freezing, however. Refrigeration may be desirable to retard ripening which will take place after irradiation. Packaging as described makes possible the picking of a more mature product, thus insuring better quality and flavor at the market. Other materials which may be used for packaging include polyester film, acrylic film, or polyvinylidene chloride film.

Patent Citations
Cited PatentFiling datePublication dateApplicantTitle
US2233447 *Jan 24, 1940Mar 4, 1941Hercules Glue CompanyWashing fruit
US2495435 *Jan 14, 1947Jan 24, 1950Raytheon Mfg CoMethod of treating foodstuffs
US3272636 *Mar 15, 1965Sep 13, 1966Campbell Taggart Ass BakeriesMethod of controlling microorganisms in food products
Referenced by
Citing PatentFiling datePublication dateApplicantTitle
US4353890 *Oct 24, 1979Oct 12, 1982Colgate-Palmolive CompanyStabilization of carrageenan-containing toothpaste
US4457908 *Aug 6, 1982Jul 3, 1984Colgate-Palmolive CompanyStabilization of carrageenan-containing toothpaste
US4473988 *Aug 6, 1982Oct 2, 1984Colgate-Palmolive CompanyDentifrice packaging process
US4474818 *Aug 6, 1982Oct 2, 1984Colgate-Palmolive CompanyIncreasing viscosity of carrageenan-containing compositions with microwave radiation
US6303166Apr 21, 1999Oct 16, 2001The State Of Oregon Acting By And Through The State Board Of Higher Education On Behalf Of Oregon State UniversityCapacative dielectric heating system
US6514349Sep 14, 2000Feb 4, 2003Charles R. MeldrumProduce washing system utilizing multiple energy sources
US6537600Sep 14, 2000Mar 25, 2003Charles R. MeldrumMultiple-stage energy-efficient produce processing system
US6638475Nov 8, 2000Oct 28, 2003The Regents Of The University Of CaliforniaMethod for inhibiting pathogenic and spoilage activity in products
US6657173Aug 23, 2001Dec 2, 2003State Board Of Higher Education On Behalf Of Oregon State UniversityVariable frequency automated capacitive radio frequency (RF) dielectric heating system
US6784405Apr 24, 2003Aug 31, 2004The State Of Oregon, Acting By And Through The State Board Of Higher Education On Behalf Of Oregon State UniversityVariable frequency automated capacitive radio frequency (RF) dielectric heating system
US7552835 *Jan 13, 2003Jun 30, 2009Mars IncorporatedMultiple pack and method of producing same
US8532474Mar 5, 2009Sep 10, 2013Mark E. CampbellMolecular heater and method of heating fluids
US9066376Mar 13, 2013Jun 23, 2015Microwave Materials Technologies, Inc.Locking gate device
US9179505Mar 13, 2013Nov 3, 2015Microwave Materials Technologies, Inc.Optimized motion and location of intense microwave fields within a heating system
US9271338Mar 13, 2013Feb 23, 2016Microwave Materials Technologies, Inc.Pressurized heating system with enhanced pressure locks
US9301345Mar 13, 2013Mar 29, 2016Microwave Materials Technologies, Inc.Determination of a heating profile for a large-scale microwave heating system
US9357589Mar 13, 2013May 31, 2016Microwave Materials Technologies, Inc.Commercial scale microwave heating system
US9357590Mar 13, 2013May 31, 2016Microwave Materials Technologies, Inc.Microwave heating system with enhanced temperature control
US9370052Mar 13, 2013Jun 14, 2016Microwave Materials Technologies, Inc.Optimized allocation of microwave power in multi-launcher systems
US9380650Mar 13, 2013Jun 28, 2016915 Labs, LLCMulti-line microwave heating system with optimized launcher configuration
US20050115204 *Jan 13, 2003Jun 2, 2005Hans-Richard KielMultiple pack and method of producing same
US20060024195 *Jul 27, 2004Feb 2, 2006The Regents Of The University Of CaliforniaNon-thermal disinfestation of biological pests with pulsed radio frequency power systems
US20060034980 *Aug 10, 2004Feb 16, 2006Perdue Richard RPackaged pasteurized fresh fruits and a method for production
EP1340409A2 *Dec 5, 2001Sep 3, 2003Comdel, Inc.Rf energy conveyor oven
Classifications
U.S. Classification53/428, 53/467, 426/234, 53/431
International ClassificationA23L3/01, A23L3/10
Cooperative ClassificationA23L3/10, A23L3/01
European ClassificationA23L3/10, A23L3/01